|by Eufemia Azzolina Pupella|
An original portrait that includes 212 illustrated regional recipes that range from appetizers to fantastic fish dishes and refined desserts.
Results 1 - 10 of 5,740 for oatmeal cookies
Combine sugar, cocoa, ... heat. Stir in peanut butter (optional), vanilla and oatmeal. Drop by spoonful onto wax paper. Let cool for at least 30 minutes.
Preheat oven to ... for 5 minutes before transferring to a cooling rack. Yields 24 cookies. © 2010 and ®/™ Morton Salt, Inc., used with permission. ® Salt
Cook sugar, milk and butter. Bring to a boil and boil for 1 minute. Add the vanilla. Pour over all other ingredients and stir until well mixed. Drop ...
In a metal ... 1 cup quick-cooking oatmeal. Then, add ... well. Spoon by the teaspoonful onto wax or parchment paper. Press down using a fork (criss-cross).
Preheat oven to 375°F. Sift together flour, salt, soda, and spices. Cream shortening and add sugar gradually, creaming until light. Add egg. Beat ...
Bring first 4 ... from heat. Add oatmeal and mix thoroughly. ... quick oats and 1/2 cup shredded coconut. Makes 2 to 3 dozen cookies, depending upon size.
Boil raisins in ... size of the cookies). Watch carefully ... on cookie sheets 1 minute. Makes about 20. Variation: Cinnamon may be substituted for mace.
Preheat oven to ... leaving 1-inch between cookies. Bake in ... little flour or oatmeal until the consistency ... bran to the flour for added nutrition.
Cream shortening and sugar. Add honey and egg. Add oats and dry ingredients. Add vanilla, chopped nuts, and coconut. Drop by teaspoonfuls onto ...
Cream together shortening ... cooked and cooled oatmeal. Combine flour, ... teaspoonfuls on cookie sheet. Bake at 350°F until golden brown along edges of cookies.
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